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Tuscan Pork Roast

Known in Italy as arista (ah-REES-tah), this Tuscan roast is typically seasoned with garlic, pepper, and rosemary. We've added several herbs and a golden gravy spiked with wine.

Oxmoor House
MAY 2001

Yield: 8 servings

Ingredients

1/4 cup fresh parsley sprigs

1/4 cup olive oil

4 garlic cloves

2 tablespoons fresh rosemary leaves

1 tablespoon fresh thyme leaves

1 tablespoon chopped fresh sage

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1 (4 1/2-pound) boneless pork loin roast, trimmed

3 tablespoons all-purpose flour

2 1/2 cups chicken broth

1/2 cup dry white wine or chicken broth

1 teaspoon sugar

1/2 teaspoon salt

1 teaspoon chopped fresh parsley

1 teaspoon chopped fresh thyme

Garnishes: fresh herbs and roasted garlic

Preparation

Process first 8 ingredients in a food processor or blender 2 minutes or until smooth, stopping once to scrape down sides; set pesto mixture aside.

Butterfly roast by making a lengthwise cut down center of 1 flat side, cutting to within 1/2" of other side. From bottom of cut, slice horizontally to 1/2" from left side; repeat procedure to right side. Open roast, and place between 2 sheets of heavy-duty plastic wrap; flatten to 1/2" thickness, using a mallet or rolling pin.

Spread about two-thirds pesto mixture over roast. Roll up roast, jellyroll fashion, starting with long side, and secure at 2" intervals, using heavy string.